•We used low-salt soy sauce, mushroom powder, and spices to complement the salty taste. •By using stevia, we have reduced the use of added sugar.
Calories
542kcal
Carbs
38.3g
Protein
38.6g
Fat
26.1g
Sodium
451.7mg
Ingredients
Main
Others
[ 2servings ] Chopped Pork(600g), Square Rice Paper(8sheet(s)), Salted Shrimp(0.5Ts), Low-sodium Soy Sauce(0.5Ts), Mushroom Powder(1Ts), Stevia(0.3Ts), Glutinous Rice Flour(2Ts), Pepper Powder(0.3Ts), Smoked Paprika Powder(1.5Ts), Cayenne Pepper(0.5Ts), Cumin(0.5Ts), Chopped Onion(1Ts), Chopped Garlic(0.5Ts)
Finding these ingredients in the US
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
Nutrition Facts
Per 100g of main ingredientsChopped Pork
- Rich in vitamin B1 (0.49mg) — used to turn carbohydrates into energy
- Rich in protein (13g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Season the chopped pork (300g), add ice water (¼ cup), and knead until sticky to make the sausage mixture.
Add seasoning and ice water (¼ cup) to the remaining chopped pork (300g), mix evenly, and knead to make a separate sausage mixture.
Place the two sausage mixtures into separate piping bags and let age in the fridge for 30 minutes.
Lightly moisten both sides of the rice paper, pipe the sausage mixture evenly, and roll up to make sausage.
Heat oil in a pan over low heat and cook the sausage evenly for 5 minutes, turning.
Raise to high heat and cook for 1 more minute to finish.